The shepherd's flock grew considerably last night.
By midnight, a small but quickly growing crowd gathered on the Battery for a seemingly never-ending supply of freshly shucked Rappahannock River Oysters.
A stream of taxis, limos, and golf carts deposited chefs like Marco Canora and Gabrielle Hamilton, wine guy Anthony Giglio, authors Matt Lee and Ted Lee, artist Jonathan Green, Clammer Dave Belanger, restaurateur Ben Berryhill, editors Kat Kinsman and Jennifer Cole... the list goes on. I'm forgetting plenty.
Where will Lambs and Clams World Tour, Part 4 take us tonight? Only the shepherd knows.